Marche de la Villette was recommended by my sister because of their soupe à l’oignon (aka French Onion Soup) so we had to give it a try. Located in Old Montreal, this eatery is super popular. We travelled down to Old Montreal twice on our visit and even in the late afternoon, there was not a spare seat in sight. Having a little patience, we found a table.
Their French Onion Soup comes in this cute bowl, with the cheese oozing on the sides. The soup itself is rich and creamy, and very flavourful. I’m not fond of very creamy soups but sharing amongst the three of us it was just enough to go around.
We also ordered the Quiche Lorraine, the pastry is nice (although harder than I’m used to) but the filling was moist.
Keeping it a bit light, we also ordered Pate Sandwich, being in Montreal and all I had to order it. Coming in a baguette roll, the pate was delicious although I’d prefer if the bread was warm or toasted as it was a chilly day on our visit.
To be honest, it wasn’t amazing but above average I would say but it definitely a lovely dining experience in Old Montreal.
We came across Baguette & Cie along our way back to the hotel on our last day in Quebec City. It was absolutely freezing that day, wind chill and even flurries. As we were a little bit famished we saw this cozy looking bakery, what actually attracted us to this place other than it being conveniently just minutes away from our hotel was that it sold hot soup. Soup on a blistering cold day is all you would ever want and is it ever so satisfying.
Their Clam Chowder is creamy and yet still smooth to the taste and has a lovely aroma to it. Flavour-wise it’s delicate balance of ingredients makes it the perfect winters meal. The only thing I guess I would have liked is if the bread was toasted/warmed just a tad.
Baguette & Cie not only serve soup but of course bread as well and in addition they offer muffins and pastries, hot drinks, sandwiches and desserts plus their apparently renowned chilli! I’d definitely recommend stopping by.
Baguette & Cie
217 rue Saint-Paul
Quebec QC G1K9K9
Café Buade was our first meal in Quebec City, after arriving by train from Montreal. Already lunch time, the Old Quebec City was packed full of people and tourists (like me!), we finally found a restaurant that looked quaint and food that was reasonably priced.
Service here was great actually, and even though they do speak in French initially (of course), they do respond in English without much hesitation. Probably because it’s a tourist hotspot, but it puts us at ease nonetheless.
The food here has a mix of Italian, French and your burgers, steaks and grills.
We ordered one of their grills, which comes with coleslaw, fries and topped with a BBQ gravy and peas. The gravy was quite bland on first impressions, and it was in dire need of pepper. The fries were also a tad on the dry side of things, although super crispy as you can see. Overall, I found it to be a very average dish.
Their Salmon salad is quite fresh , with their salmon, capers and onions with a dressing. Not particularly my type of dish but it’s not bad if you like salmon and capers.
Their Hamburger steak, served with sautéed onions, vegetables and your choice of a side and sauce (I chose mash and gravy) was a decent meal. Hamburger patty moist but the mash potato was lacking in pepper, creaminess and smoothness you would often find in a good mash. It doesn’t leave a lasting impression but it does fill you up.
Overall, our dining experience at Café Buade can be summed up with just a few words. Very average. From our meals, I couldn’t think of any highlights or anything that stood out in anyway, other than that you’d get a decent feed here. If you’re here for a limited time, like we were, I’d probably suggest finding another restaurant to dine at.
Café Buade (Menu)
31 Rue Buade
Quebec City QC G1R
On French Food Safari on SBS, Vincent Gadan made this amazing looking soufflé. Looked light and fluffy, and the host Maeve O’Meara seemed overly pleased with it too. Having only attempted a Chocolate Soufflé previously, I thought it was a fantastic idea to use raspberries instead of the incredibly rich chocolate or cheese for a soufflé. Have a look below!
freeze-dried raspberry powder (see Note)
2-3 punnets of raspberries (I used frozen raspberries but for decoration fresh is preferable)
1 tbsp water
50 g caster sugar
1 tsp (heaped) cornflour
1 lemon, juiced
4 egg whites (125 g)
icing sugar, to dust
rose petals, to serve
1. Butter 4 individual soufflé dishes, coating well. Add a generous sprinkle of freeze-dried raspberry powder (or just caster sugar) to each dish and tilt the dishes until the powder covers the butter.
2. Reserve 12 fresh raspberries for decorating the soufflés. Put the rest in a blender and blend to a purée. Sieve the purée and measure out 170 g.
3. Put the water and 30 g of the sugar in a saucepan and heat, stirring, until the sugar dissolves. Mix the cornflour with the lemon juice in a small bowl and add to the sugar syrup along with 170 g of raspberry purée. Bring to the boil and cook for around 30 seconds, until the mixture thickens. Remove from the heat and leave to cool.
4. Preheat the oven to 200°C. Start whisking the egg whites – either by hand or with an electric mixer. Whisk to soft peaks, then add the remaining sugar and keep whisking to a firm meringue.
5. Whisk a spoonful of the egg whites through the cooled raspberry mixture until thoroughly combined. Use a spatula to gently fold the raspberry mixture through the bowl of remaining egg whites until there is no egg white visible.
6. Spoon the mixture into the dishes, filling right to the top. Tap the dishes gently to remove any air pockets, and smooth the tops.
7. Place the soufflés in a deep dish and fill with cold water to halfway up the sides of the dishes. Bake in the oven for 10–12 minutes, until well risen and lightly golden on top.
8. Immediately dust the soufflés with icing sugar and decorate the tops with the reserved fresh raspberries and a rose petal on each. Serve with the remaining raspberry purée, breaking the surface of your soufflé to pour it in.
The time consuming part was sieving the purée to get rid of all the seeds because I didn’t have a particularly good sieve, however I think it managed to come together in the end. My only concern was that the soufflé was very sour! The raspberries were extremely tart, so the 50g of sugar probably wasn’t enough in my situation. I’d probably have gone with 150g caster sugar as to be honest I couldn’t really find much sweetness in it. Maybe it’s supposed to be like that, I’m not too sure but I’d prefer some sweetness to come through at the very least.
This raspberry soufflé is also different to the chocolate soufflé which I found to be like a light cake of sorts. The raspberry soufflé on the other hand is wetter in texture, and while the outside will be firm, inside it’s moist and almost pudding like in terms of texture. Worth a try though, hey.
Cafe Crepe on Queen St, Toronto was highly recommended to me by my sister and it appears very popular amongst the locals. I love crepes because you can eat them with something sweet or savoury but also because they are like pancakes but ultra thin and light but with a hint of sweetness and buttery flavour.
Other than their specialty crepes, they also serve Breakfast Baguettes which are basically baguettes with egg, tomato, lettuce, basil and bacon with tomato sauce as a side. It’s quite lovely, with the lightness of the egg and overall feels fresh for breakfast that doesn’t bog you down.
The Europa Ham and Egg crepes are on the salty side but light and delightful. I love the thinness of the crepes, just a bit crisp and although the filling isn’t as generous as I would like, I still found it satisfactory.
I love spinach and feta so I had to order the Spinach and Feta cheese crepe, again the crepes are just perfection. Not too floury or buttery and thin enough. The saltiness of the melting feta balances against the fresh spinach. Again, it’s not a heavy breakfast but it does fill you up.
Cafe Crepe isn’t the most generous with their dishes but they are incredibly tasty and that’s why people keep coming back. If you want fantastic crepes, of the savoury or sweet kind, this is the place because they have so many varieties to choose from.
246 Queen St W
Toronto ON M5V2Z5